This vegan Oaxacan Bowl is with packed with flavor! Made with roasted chipotle sweet potatoes and sweet peppers over a bed of warm seasoned black beans, topped with crunchy cabbage slaw, avocado and toasted chipotle-maple pecans. Video. See all of our Buddha Bowls.

spicy Mexican Oaxacan bowl with seasoned black beans, roasted sweet potatoes, onions, and peppers, cabbage slaw, sliced avocado, and microgreens.

We carry out attachments and pain in our bodies. As we let them go, our bodies change.

Jung Pueblo

Here’s a healthy, flavorful Mexican-style Oaxacan Bowl with roasted chipotle sweet potatoes and sweet peppers over a bed of warm seasoned black beans. It’s topped with crunchy cabbage slaw, avocado and my favorite thing ever, toasted Chipotle Maple Pecans. Vegan and grain-free, hands down, this bowl is my new favorite!

Why You’ll Love This

  1. Incredibly nutritious! Iron- and protein-rich and full of vitamins, antioxidants, and minerals.
  2. Robust flavor. Chipotle sweet potatoes, chipotle-maple pecans, seasoned black beans, and tangy slaw.
  3. Dietary friendly. Vegan and gluten-free!
  4. Quick & easy! This is a simple sheet pan dinner, perfect for weeknights. You can even roast the black beans if pressed for time!

Oaxacan Bowl Ingredients

  • Sheet pan vegetables: Red onion, yam (or sweet potato), and baby bell peppers (or sub a red or yellow bell pepper). So many delicious flavors, textures, and colors!
  • Seasoned black beans: Cuban or Mexican style, or use regular black beans (see notes for an easy way to jazz them up!).
  • Pecans: Add irresistible crunch and really take the flavor of the Oaxacan spice mix on.
  • Maple syrup: Give the pecans a sweetness that pairs perfectly with the warm spices!
  • Spices: Cumin and ground chipotle (or sub a mix of smoked paprika and chili powder).
  • Garnishes: Sliced avocado, cilantro, scallions, Cabbage Slaw, and Mexican Secret Sauce or Vegan Avocado Sauce.
  • Quick Cabbage Slaw: Red cabbage, olive oil, cilantro (or scallions or both), coriander, kosher salt, and lime juice.

How to Make Vegan Oaxacan Bowls

Preheat oven to 400F.

Step 1: Make the spice rub. Mix cumin, chipotle and salt together in a small bowl.

Step 2: Toast the nuts. On a smaller parchment-lined pan, toss the pecans with maple syrup and 1 teaspoon of the spice mix. Place on lower rack of the oven for 5 minutes. Toss, then continue baking until lightly brown, 2-3 mins. Remove from the oven and toss to “fluffen” them up a bit. Once cool, they are easy to remove.

Tip: Set a timer! The pecans burn easily, so keep an eye on them.

toasted Chipotle Maple Pecans on parchment-lined baking sheet.

Step 3: Prepare sheet pan veggies. On a large parchment paper-lined sheet pan, place onion, sweet potato, and peppers. Drizzle onion and potato with a little olive oil and sprinkle generously with spice mix (about 1/2 or 2/3 of the spice), tossing to coat well. Bake for 20-30 minutes or until fork tender, stir halfway.

parchment lined sheet pan with sweet potatoes, sliced onions, and sweet peppers.

Step 4: Heat the seasoned beans. Simmer the beans in a small pot on the stove. If using unseasoned black beans, drain, rinse and jazz them up with ⅛ teaspoon salt, ½ teaspoon cumin, and ½ teaspoon chili powder. Add a ¼ cup water so they don’t burn. You could add sautéed onion and garlic, and canned green chilies or canned chipotles (the adobo sauce from the can is especially nice). If using seasoned black beans, no need to drain.

Step 5: Make the slaw. Finely chop or shred the cabbage. Toss in a medium bowl with the rest of the slaw ingredients. Taste and adjust for lime and salt.

Step 6: Slice the avocado.

Step 7: Assemble. Divide beans among 2-3 bowls. Place veggies over the beans, then top with slaw and sliced avocado.

vegan Oaxacan bowl with black beans, onions, sweet potatoes, charred peppers, cabbage slaw, micro greens, and sliced avocado.

Step 8: Serve. Serve with Chipotle Mayo (vegan-adaptable), Vegan Cilantro Avocado sauce, or sour cream and hot sauce. It’s fine without sauce too!

FAQs

Can I add a grain to this bowl?

Sure! A base of brown rice or quinoa would make a nice addition.

Is the Oaxaca Bowl healthy?

Yes! The Vegan Oaxacan Bowl is packed with nutrient-dense ingredients including iron- and protein-rich black beans, antioxidant-loaded sweet potatoes, and fiber-filled cabbage slaw, making it excellent for maintaining energy and promoting satiety. The pecans add healthy monounsaturated fats and vitamins that support heart health. Additionally, the spices and avocado offer anti-inflammatory benefits!

How long does this recipe keep for?

You can store leftovers in the refrigerator in an airtight container for up to 4 days. Gently reheat on the stovetop.

The Pecans Make it!

Pecans contain “good” monounsaturated fats, zero cholesterol, and plant protein. They’re also a good source of fiber, which helps us feel fuller longer and more energized all day long.

Chipotle Maple Pecans in tiny wood bowl.

Here I’ve drizzled them with real maple syrup and sprinkled them with chipotle and cumin before toasting in the oven. When they come out, they are addicting – smokey, spicy, earthy and sweet. The perfect combination of flavors! You’ll find a hundred uses for them.

spicy Mexican Oaxacan bowl with base of seasoned black beans, topped with spiced sweet potatoes, charred sweet peppers, toasted chipotle maple pecans, cabbage slaw, microgreens, and sliced avocado.

Give this flavorful Oaxacan Bowl a try this week! I’d also recommend making a double or triple batch of the Chipotle Maple Pecans to use on salads and other buddha bowls throughout the week!

More Favorite Oaxacan Recipes

Oaxacan Bowl Video

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Oaxacan Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 94 reviews
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Description

Mexican Style Oaxacan Bowl with chipotle sweet potatoes, roasted sweet peppers, seasoned black beans, topped with a Mexican cabbage slaw and toasted chipotle pecans.Vegan and Grain-Free.

Ingredients

Units

Oaxacan Spice Rub

Spiced Pecans:

Sheet Pan Ingredients

  • 1/2 a red onion, cut in 1/2 inch wedges
  • 1 medium yam or sweet potato- diced into 3/4 inch cubes ( leave skin on)
  • 8 baby bell peppers, cut in half (or 1 regular red or yellow bell pepper, cut into strips )
  • 1 15-16 ounce can Seasoned Black Beans ( Cuban style or Mexican style) or use regular black beans ( see notes)
  • Optional Garnishes: Sliced Avocado, cilantro, scallions, Cabbage Slaw, Mexican Secret Sauce or Vegan Avocado Sauce

Quick Cabbage Slaw

  • 1/4 of a a red cabbage, shredded
  • 1 tablespoon olive oil
  • 1/4 cup chopped cilantro or scallions or both
  • 1 teaspoon coriander
  • 1/8 teaspoon kosher salt
  • 1 tablespoon lime juice

Instructions

  1. Preheat oven to 400F
  2. Make the spice rub. Mix cumin, chipotle and salt together in a small bowl.
  3. Nuts: On a small parchment-lined pan, toss the pecans with maple syrup  and 1 teaspoon of the Oaxacan spice mix.  Place in the oven (on a lower rack) for 5 minutes (set a timer) toss, and bake until lightly browned- just 2-3 more minutes.  (FYI they burn easily.) When you pull them out, give nuts a quick toss to loosen them up and “fluffen” them up a bit, so when they cool, they are easy to remove.
  4. Large Sheet Pan: Place onion, sweet potato, and peppers on a parchment-lined sheet pan. Drizzle onion and potato with a little olive oil and sprinkle generously with spice mix, tossing to coat all sides well. Use about ½ or ⅔ of the spice. Place in the oven for 20-30 minutes, tossing halfway through.
  5. Beans: Heat the seasoned beans in a small pot on the stove ( see notes).
  6. Slaw: Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.
  7. Slice the avocado.
  8. Assemble: When the veggies are fork-tender, assemble the bowls. Divide the beans among 2-3 bowls.  Divide all the veggies, placing them over the beans, top with slaw and add the avocado.
  9. Serve with the Chipotle Mayo ( vegan-adaptable)  Avocado Sauce or Vegan Cilantro Avocado sauce if you like, or sour cream and hot sauce– it’s fine without though too. 🙂

Notes

Beans: If using unseasoned black beans, drain, rinse and jazz them up with ⅛ teaspoon salt, ½ teaspoon cumin and ½ teaspoon chili powder.  Add a little water so they don’t burn, like 1/4 cup. You could also add sautéed onion and garlic, and canned green chilies, or canned chipotles (the adobo sauce from the can is especially nice.) If using seasoned black beans, no need to drain.

Nutrition

  • Serving Size: 3 bowls
  • Calories: 489
  • Sugar: 7 g
  • Sodium: 649.4 mg
  • Fat: 18.4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 73.4 g
  • Fiber: 18.5 g
  • Protein: 16.6 g
  • Cholesterol: 0 mg

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Comments

  1. This recipe is simply incredible. All of the spices mix together to make a heavenly bowl. I add rice to mine, just plain basmati, it doesn’t need anything extra with all the flavors in the rest of it! I make this often, and the toasted maple pecans are NOT optional. Feel free to eat those by the handful.



    Reply

  2. Found this recipe when looking for something different to cook, when my daughter in law (to be) was visiting; she’s an amazing cook from Florence, Italy. We all loved this dish so much- the flavours are fantastic! It’s become a family favourite now- I also prepare some lime & coriander rice for others to add too. If you’re after greens to add, I found some wilted spinach gives a lovely flavour contrast which works well with the smokiness of the chipotle spices.



    Reply

    1. All sounds perfect Lynne, so glad you are enjoying. And hopefully you get treated by your soon to be daughter in law!

      Reply

  3. Great recipe. I add kale (not cooked, massaged with oil) to include more greens, making this dish salad opportunity for guests. The flavors are great together. This dish has been a huge hit with company. Easy to make, overall. If you’re like me, you can prep over a few days. For instance, I make the green sauce (Peruvian green sauce) a day in advance of the main meal. Excellent- five stars.



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  5. I made this recipe for dinner and it was a big hit. The sweet potatoes and red onions really pair well with the spice. The glazed nuts were on point!
    Thank you for sharing!



    Reply

    1. Thanks Rachel- glad you enjoyed and thanks for circling back and rating, very appreciated!

      Reply

  6. Delicious! Easy and pretty quick to put together despite having several delicious components. Next time I’d double the amount of sheet pan veggies.



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  9. Pecans are ridiculously expensive where I live at the moment, so I used walnuts instead, as I already had some on hand. It turned out delicious too!

    Reply

    1. Hi Audrey, I’m not sure I know what you mean? Which photos are you referring to?

      Reply

  12. Great flavors. With the seasonal black beans this was super easy to put together. Warning: Consider doubling the recipe. This is so good that folks will want seconds!



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  14. Although this recipe had several elements, this was a quick, delicious, and satisfying weeknight meal. The spice mix added a lovely smoky heat to the roasted vegetables and the pecans added a crunchy texture to the bowl. I made quinoa the base of the bowl, used a can of seasoned beans (added a bit of the spice mixture), and topped with guacamole along with the slaw and pecans. So good!



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  16. Delicious, though a complex recipe. Especially love the chipotle mayo sauce. I tripled the recipe to use for a potluck and had many positive remarks.



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  17. This dish is one of my top ten favorites. Just made this dish for a dinner party for four. The flavors blend beautifully together, the colors look beautiful in the bowl- amazing. It’s nutrient dense and delicious. As someone who likes everything prepared before guests arrive, I made this dish over two days I followed the recipe to the t. I added a side of fresh kale for extra greens. The Vegan Avocado dressing was also a huge hit. Thank you.



    Reply

  18. So delicious! I love the sweet of the candied pecans, the lime of the slaw, and chipotle spice on the sweet potatoes. It all combines to deliciousness!



    Reply

    1. Not one thing in particular, actually- it was inspired by a bowl I had there. 🙂

      Reply

  23. My daughter and I, and all the kids LOVE this and all your recipes. Even many of the husbands are enjoying them! I’m 81 and feed them all with your recipes!!!!



    Reply

  25. All of the other reviews said it: this is delicious with an unexpected twist that really adds. A weeknight staple for me.



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